Pizette Recipes

Steps:

• Melt the butter with the milk in the microwave for 1 minute at low power
• Let them cool down before you add the egg otherwise, the egg will cook
• Add one egg and mix until all the wet ingredients are combined
• Mix the two flours
• Add the salt and the sugar and stir with a fork
• Pour the wet ingredients into the bread machine bucket
• Add the dry ingredients
• Last, add the dry yeast
• Place the basket in the bread machine with the cycle "Dough". The dough will be ready in 1.5 hours
• Place the dough on a well-floured surface
• Cut the dough into 40 pieces
• Make 40 little balls
• Open the dough press, place a sheet of parchment paper on the bottom disc of the dough press, and dust with flour
• Place a well-floured dough ball in the center
• Cover with another sheet of parchment paper
• Close the press and press the dough
• Remove the pizzetta round and start again
• Until all the balls are pressed
• Place the pizzette dough on a baking pan covered with parchment paper
• Pour half spoon of tomato sauce on each pizzetta and sprinkle some salt
• Spread the tomato sauce around the pizzette with the back of a spoon
• Add some chopped basil
• Bake in a hot oven at 355 F - 180 C for 20 minutes
• Top with half of the mozzarella bites while they are still warm
• They can be served warm or at room temperature

PIZZETTES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND PROSCIUTTO

Steps:

• In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
• Preheat the oven to 475 degrees F.
• Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
• While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.

CHEESE PIZZETTES

Steps:

• Mix the mozzarella cheese and Parmesan together in a medium bowl, then set aside. Roll out the dough on a lightly floured work surface to 1/4-inch thick. Using a 2 3/4-inch-diameter cookie cutter, cut out dough rounds.
• Add enough oil to a heavy large frying pan with 3-inch sides to come halfway up the sides of the pan. Heat the oil over medium heat until hot. Drop a scrap of dough into the oil to ensure the oil is hot enough. If the dough sizzles, then the oil is hot enough. Working in batches, add the dough rounds to the hot oil (being sure not to crowd them in the pan) and cook until golden brown, about 3 minutes per side. Using a slotted spoon, transfer the rounds to paper towels to drain the excess oil. Immediately sprinkle the cheese mixture over the hot pizzas. Serve warm.

PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL

Steps:

• Preheat the oven to 475 degrees F.
• Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately.

PIZETTE

Steps:

• Sprinkle the yeast over warm water in a small bowl.
• Let stand until dissolved.
• Beat the eggs and butter at high speed until blended.
• Add the yeast, 3 cups of the flour and the salt.
• Mix until incorporated.
• Continue mixing the dough, adding small amounts of flour, until it forms a stiff dough.
• Turn out on a lightly floured surface and knead, ading flour as necessary, until smooth and elastic.
• Cover the dough and let it rest at room temperature with making the filling.
• In a large bowl beat the egg until foamy.
• Add the ricotta and parmesan and mix well.
• Stir in the mozzarella and salami.
• On a lightly floured surface, roll the dough out to 1/8" thick.
• Cut 3" circles from the dough and place 1 tablespoon filling on each circle.
• Moisten the edges of the pastry and fold over to make half-moon shaped pockets.
• Press or crimp the edges of the pastry to seal.
• Place the pizettes, as they are made, on a baking sheet lined with parchment paper.
• Cover the completed bundles with a clean towel and set aside until slightly puffed, about 20 minutes.
• While pizettes are rising, heat the vegetable oil to a full 350 degrees.
• Gently place a few bundles at a time in the hot oil.
• Do not overcrowd the pizette as they will not brown properly.
• Fry, turning regularly, for about 4 minutes, until golden brown and all side.
• Remove and drain on paper towels.

PIZZETTES (MINI PIZZAS) FROM GIADA DE LAURENTIIS

Steps:

• In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 1 hour and 45 minutes.
• Preheat the oven to 475 degrees F.
• Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet.
• Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese.
• Bake until golden and bubbly, about 10 minutes.
• While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.